Slow Cooker Cream Cheese Chicken Chili
Ingredients:
2 boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 packet (1 oz) ranch dressing mix
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 block (8 oz) cream cheese, cut into cubes
1/2 cup chicken broth
Directions:
Add Ingredients to the Slow Cooker:
Place the chicken breasts in the bottom of the slow cooker. Add black beans, corn, diced tomatoes with green chilies, and chicken broth.
Add Seasonings:
Sprinkle the ranch dressing mix, chili powder, cumin, onion powder, garlic powder, paprika, salt, and pepper over the ingredients in the slow cooker.
Top with Cream Cheese:
Place the cubes of cream cheese on top of the mixture. Don’t stir at this point; just leave the cream cheese on top.
Cook the Chili:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and easy to shred.
Shred the Chicken:
Once done, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker. Stir everything together until the cream cheese is fully incorporated.
Serve:
Serve warm, garnished with toppings like shredded cheese, green onions, cilantro, or a dollop of sour cream if desired.
Prep Time: 10 mins | Cook Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours
Kcal: Approx. 450 per serving | Servings: 4-6
